Asparagus with Poached Egg and Panko Crunch


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 243 Kcal, 11g Protein, 13g Carbohydrates, 15g Fat


Ingredients

  • Asparagus
  • 500 g green asparagus, unterer hölzerner Teil abgeschnitten, längs in dünne Streifen gehobelt
  • 1 litre saltwater, boiling
  • 1 tbsp. olive oil
  • 2 tsp. lemon juice
  • 0.5 tsp. salt
  • a little pepper
  • Crunchy Panko
  • 1 tbsp. olive oil
  • 50 g panko breadcrumbs
  • 1 garlic cloves, finely chopped
  • 20 g sesame seeds
  • 0.5 bunch wild garlic, finely chopped
  • 0.25 bunch parsley, finely chopped
  • 0.25 tsp. salt
  • Poached Eggs
  • 3 tbsp. white wine vinegar
  • 1 litre Water
  • 4 eggs
  • 0.25 tsp. sea salt

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Instructions

  • Asparagus

    Blanch the asparagus in salted water for approx. 1 min., remove, rinse briefly under cold water, drain. Heat the oil in a frying pan, stir fry the asparagus for approx. 2 mins., add the lemon juice, season.
  • Crunchy Panko

    Heat the oil in a frying pan, stir fry the Panko breadcrumbs, garlic and sesame seeds for approx. 3 mins. Add the herbs, season with salt, remove from the heat.
  • Poached Eggs

    Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a small cup, one at a time, and carefully slide into the simmering water, cook for approx. 1 min. at just below the boil. Remove using a tea strainer, drain and season with salt.
  • Servieren:

    Spargeln mit Panko-Crunch bestreuen und mit Ei anrichten

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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